The Art of Authentic Spanish Potato Soup with Traditional Chorizo Techniques

Perfect Chorizo Preparation Mastery

Master the technique of properly cooking chorizo to render fat while maintaining texture.

Spanish Sofrito Building Excellence

Learn the skill of creating authentic Spanish flavor base with vegetables and aromatics.

Potato Cooking Perfection

Perfect the method of cooking potatoes to ideal tenderness without falling apart.

Saffron Integration Technique

Master the art of properly using saffron for maximum flavor and color impact.

Spanish Seasoning Strategy

Learn optimal use of traditional Spanish spices for authentic flavor balance.

Authentic Spanish Soup Mastery Secrets for Perfect Potato and Chorizo Creation

Chorizo Quality: Use authentic Spanish chorizo for best flavor - avoid Mexican chorizo substitutions.

Potato Texture: Partial pureeing creates creamy base while maintaining rustic chunky texture.

Saffron Blooming: Steep saffron in warm liquid before adding to release maximum flavor.

Heat Control: Keep soup at gentle simmer after adding cream to prevent separation.

Spanish Paprika: Use genuine Spanish smoked paprika (pimentón) for authentic flavor profile.

Bread Timing: Toast bread just before serving to maintain optimal crispiness and warmth.

Authentic Spanish Potato Soup with Smoky Chorizo and Fresh Herbs

Name: Authentic Spanish Potato Soup with Smoky Chorizo and Fresh Herbs
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: For the Perfect Potatoes:; 3 pounds Yukon Gold potatoes, peeled and cubed; 2 tablespoons sea salt; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; For the Chorizo Component:; 8 oz Spanish chorizo, diced; 2 tablespoons olive oil; 1 tablespoon sherry vinegar; 1 teaspoon smoked paprika; For the Aromatic Foundation:; 1/4 cup extra virgin olive oil; 1 large onion, diced; 4 garlic cloves, minced; 2 bay leaves; 1 red bell pepper, diced; For the Rich Broth Base:; 6 cups chicken or vegetable broth; 1 cup dry white wine; 2 tablespoons tomato paste; 1 tablespoon sherry vinegar; 1 teaspoon saffron threads; For the Spanish Seasonings:; 2 tablespoons smoked paprika; 1 tablespoon sweet paprika; 1 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 2 teaspoons salt; 1 teaspoon black pepper; For the Fresh Vegetables:

The ultimate Spanish potato soup featuring tender potatoes, smoky Spanish chorizo, and aromatic herbs simmered in a rich, flavorful broth with traditional Mediterranean ingredients. This hearty comfort food masterpiece combines the creamy satisfaction of perfectly cooked potatoes with the bold, spiced flavors of authentic chorizo and Spanish seasonings, creating an unforgettable soup experience that delivers the warm hospitality and robust flavors of Spanish cuisine through time-honored techniques perfect for lunch, dinner, or any time you crave the rustic comfort of traditional Iberian home cooking.

Prep Time

25 Minutes

Cook Time

40 Minutes

Total Time

65 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Perfect Potatoes:

3 pounds Yukon Gold potatoes, peeled and cubed

2 tablespoons sea salt

1 tablespoon olive oil

1/2 teaspoon smoked paprika

For the Chorizo Component:

8 oz Spanish chorizo, diced

2 tablespoons olive oil

1 tablespoon sherry vinegar

1 teaspoon smoked paprika

For the Aromatic Foundation:

1/4 cup extra virgin olive oil

1 large onion, diced

4 garlic cloves, minced

2 bay leaves

1 red bell pepper, diced

For the Rich Broth Base:

6 cups chicken or vegetable broth

1 cup dry white wine

2 tablespoons tomato paste

1 tablespoon sherry vinegar

1 teaspoon saffron threads

For the Spanish Seasonings:

2 tablespoons smoked paprika

1 tablespoon sweet paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2 teaspoons salt

1 teaspoon black pepper

For the Fresh Vegetables:

2 tomatoes, peeled and diced

1 cup green beans, trimmed and cut

1/2 cup roasted red peppers, sliced

2 tablespoons capers

For the Herb Blend:

3 tablespoons fresh parsley, chopped

2 tablespoons fresh thyme leaves

1 tablespoon fresh oregano

2 tablespoons fresh chives, chopped

For the Creamy Element:

1/2 cup heavy cream

2 tablespoons butter

1/4 cup Manchego cheese, grated

For the Garnish Components:

Extra virgin olive oil for drizzling

Fresh parsley leaves

Manchego cheese shavings

Crusty bread for serving

For the Gourmet Touches:

2 tablespoons aged sherry

1 tablespoon lemon juice

Coarse sea salt

Freshly cracked black pepper

For the Bread Accompaniment:

6 slices crusty Spanish bread

3 garlic cloves, halved

Extra virgin olive oil

For the Perfect Assembly:

Large soup bowls

Soup ladle

For Special Equipment:

Large Dutch oven

Immersion blender

Fine mesh strainer

Wooden spoon

Instructions

Begin by dicing Spanish chorizo and cooking in large Dutch oven until crispy.

Remove chorizo with slotted spoon, reserving rendered fat in the pot.

Add olive oil to chorizo fat and heat over medium heat until shimmering.

Add diced onion and red bell pepper, cooking until softened and translucent.

Stir in minced garlic and cook for another minute until fragrant.

Add tomato paste and cook, stirring constantly, for 2 minutes to develop flavor.

Pour in white wine and scrape up any browned bits from bottom of pot.

Add diced tomatoes and cook for 5 minutes until they begin to break down.

Stir in smoked paprika, sweet paprika, cumin, and saffron threads with liquid.

Add cubed potatoes and enough broth to cover by 2 inches completely.

Bring soup to boil, then reduce heat and add bay leaves and herbs.

Simmer soup for 25-30 minutes until potatoes are tender when pierced with fork.

Use immersion blender to partially puree soup, leaving some potato chunks for texture.

Return cooked chorizo to pot along with green beans and roasted peppers.

Simmer for additional 10 minutes until vegetables are tender and flavors meld.

Stir in heavy cream and butter, heating gently without boiling to prevent curdling.

Season soup with salt, pepper, sherry vinegar, and cayenne to taste preferences.

Add capers and fresh herbs, stirring gently to distribute evenly throughout.

Remove bay leaves and adjust consistency with additional broth if needed.

Meanwhile, prepare bread by rubbing with garlic and drizzling with olive oil.

Toast bread slices until golden brown and crispy on both sides.

Taste soup and adjust final seasoning with lemon juice and aged sherry.

Ladle hot soup into serving bowls, ensuring even distribution of chorizo and vegetables.

Drizzle each serving with extra virgin olive oil for authentic Spanish finish.

Garnish with fresh parsley, Manchego cheese shavings, and cracked black pepper.

Serve immediately with toasted garlic bread and additional olive oil at table.

Authentic Spanish Potato Soup with Smoky Chorizo and Fresh Herbs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Authentic Spanish Potato Soup with Traditional Chorizo Techniques

Authentic Spanish Potato Soup with Smoky Chorizo and Fresh Herbs

Ingredients

Instructions